Slow Cooker Stuffed Peppers
These Slow Cooker Stuffed Peppers is one of my favorite recipes. These peppers are loaded with flavor, stuffed to the brim and so simple to make.
- 7 bell peppers
- 1 cup instant white rice
- 1 pound ground beef
- 1 cup diced onions
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 tablespoon minced garlic
- 28 oz crushed tomatoes
- 2 cups shredded cheddar cheese
Prepare your slow cooker with nonstick cooking spray.
Cut the top of each bell pepper then clean out the inside by removing the ribs and seeds. Place in your off slow cooker to fill later.
Cook rice according to package directions. Once done set aside.
Meanwhile, in a skillet cook and crumble ground beef. When almost done drain fat as needed then add in diced onion and season with salt and pepper. Add minced garlic the last 20 seconds then remove from heat.
Mix together cooked rice, beef, crushed tomatoes, and 1 cup of shredded cheese. Fill each pepper with this mixture.
Cook on low for 4-5 hours or until peppers are cooked and soft. Top each pepper with remaining cheese then cover in the slow cooker for 3-4 minutes until cheese is melted. Remove from slow cooker and serve.
Normally I do not spray a slow cooker but there is not liquid in the slow cooker on this recipe.
I like to use yellow, red, and orange bell peppers but green will work fine for this recipe if you prefer them.
Adding the garlic in to early could cause it to burn so toss it in at the end will help with that.
Calories: 366kcalCarbohydrates: 27gProtein: 25gFat: 18gSaturated Fat: 10gCholesterol: 76mgSodium: 731mgPotassium: 823mgFiber: 5gSugar: 10gVitamin A: 4293IUVitamin C: 163mgCalcium: 292mgIron: 4mg